Bucks County Sweet Corn and Tomato Summer Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing summer salad featuring sweet corn and ripe tomatoes from Southeastern Pennsylvania, tossed in a light vinaigrette with fresh basil. This american-inspired salads (vegetarian) ready in about 20 minutes pairs (from 3 ears) fresh sweet corn kernels, cherry tomatoes, halved, fresh basil leaves, chopped into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 120 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 5 min Serves 4 American cuisine 120 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add 2 cups fresh sweet corn kernels (about 3 ears) and cook for 2 minutes until tender-crisp, then drain and rinse under cold water to cool.
  2. Step 2: In a large bowl, combine the cooled corn kernels with 1 1/2 cups halved cherry tomatoes, 1/4 cup finely diced red onion, and 1/4 cup chopped fresh basil leaves.
  3. Step 3: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 1 1/2 tbsp apple cider vinegar, 1 tsp honey, 3/4 tsp salt, and 1/2 tsp black pepper until emulsified.
  4. Step 4: Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly.
  5. Step 5: Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld and serve chilled.

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Frequently asked questions

How long does Bucks County Sweet Corn and Tomato Summer Salad take to make?

Total time is about 20 minutes (15 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Bucks County Sweet Corn and Tomato Summer Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cherry tomatoes, halved from drying out.

Can I substitute ingredients in Bucks County Sweet Corn and Tomato Summer Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Bucks County Sweet Corn and Tomato Summer Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Bucks County Sweet Corn and Tomato Summer Salad vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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